Spicy Burrito Bowl with Mushrooms

• sliced button or swiss brown mushrooms
• cubed capsicum
• finely sliced red onion
• sliced red chili
• garlic, paprika and cumin to taste
• baby spinach

1. Fry onion, mushrooms, chili and capsicum in vegetable or olive oil until the mushrooms start to soften and darken.
2. Add spices and saute till fragrant.
3. When the mushrooms are perfectly cooked, turn off the heat and stir through baby spinach until it wilts.
4. Serve in a bowl with fried tofu; lemon; avocado, tomato and red onion salsa, fresh corn; and rice with nuttelex and cumin stirred through it.
5. ¡Olé!

Scrumptious, quick, easy and healthy tacos.

Bean mix: Olive oil, onion, shallots, garlic, half tin kidney beans, half tin chickpeas, third of a cup tinned crushed tomato, half tomato (diced), 1 tsp curry powder, 2 tsp nutritional yeast.

Guacamole: 1 third of an avocado diced, 1 quarter of a tomato (flesh only, no pulp or seeds) diced, 2 - 3 tsp lime juice, 1 tbsp finely sliced shallots, salt and pepper to taste.

Plus grated carrot and, as I had no salsa, some hummus which I dolloped on top later and it actually worked deliciously!

Ingredients

1 tbsp olive oil

1 red onion

1 or 2 cloves of garlic

1 tsp tomato paste

1 tin chickpeas (mash them a bit)

1 tin Mexican Chili Bean Mix

2 tsp curry powder

1 heaped tsp nutritional yeast

Guacamole 

1 and 1/2 ripe avocados (mashed)

Juice from half a lime/ 1 tsp lemon juice

Tbsp finely chopped red onion

Pinch of salt and pepper

Salad stuff

Cos lettuce (shredded)

Tomatoes (sliced)

Baby spinach 

Now just add salsaaaa!

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